Eat More Plants: Recipes

Spicy, Tangy, Crunchy, Pickle Mix

By Ian Sleat

I would like to start this off by mentioning that I have always been a self-proclaimed pickle aficionado. Though my knowledge of them for a while was solely based on their indisputable addictiveness, I would like to make an argument for their immense versatility. Not only is the brine base a completely interpretive playing field but what you choose to pair it with is quite literally limitless. Savory pickles cover a majority of mainstream pickle media—an internet niche I am eternally grateful exists—and often undermines the other flavor profiles that exist within the world of fermentations.

Pickled plums, for example, are the unsung hero combined with just about anything that burrata tastes good with. Similarly, pickled blueberries pair great with a chilled jigger of grey goose (or whatever your liquor of preference is, no judgment) to create a sweet ‘and savory Maine martini. In my expert opinion, pickle craving is driven by the mood that you’re in, and that’s exactly how I find myself here today.

A few weeks ago, I visited my favorite Szechuan restaurant in the East Village of New York City, eager to stuff myself full of dry pot—a customizable, family-style dish with an absurd selection of proteins, vegetables, noodles, seasonings, you name it sautéed with a signature zingy, smoky dry seasoning —when I came across what would become my pickle mood of the month. Packed in a small bowl, cabbage, radishes, carrots, and green beans were served shining in a red-tinted, almost decadent oil-vinegar brine.

The choice of low moisture veg ensured the crunch stayed strong even when saturated in the brine for weeks at a time. It was truly an elite pre-meal palate energizer, love at first bite. Deep down though, I knew that even though having things like this made for you instantly makes it taste better, it felt incredibly doable at home. Contrary to my intuition and according to a quick Google search, the process is incredibly labor-intensive requiring notable amounts of time, and a special container to ensure sourness. Still, I did not let this dissuade me from my now inescapable crunchy, spicy pickle hunch, and while this pickle medley is not quite identical to the Szechuan version, this mix is still very much an “I’m tempted to eat this entire jar in one sitting” type of fridge staple.

You will need:

1 ¼ Cup White Vinegar

¼ lb Carrots

½ lb Cauliflower

¼ lb Napa Cabbage

3-4 Cloves Garlic

1 ½ Tbsp White Sugar

1 tsp Sea Salt

1 ½ Tbsp Chili Oil OR 1 tsp Gochugaru

2 Tbsp Sesame oil ½ Cup Water

Optional:

1 tsp sesame seeds, 1 tsp chili crunch

Cutting Board Spicy, Tangy, Crunchy, Pickle Mix Recipe World Sensorium Conservancy

Instructions:

Break cauliflower into small, bite-sized florets.

Peel and julienne carrots, and chop napa cabbage into bite-sized pieces.

Peel garlic and chop off the ends, smash lightly under a knife to release flavor.

Sterilize a medium to large jar and layer vegetables. Pack them as tight as possible.

In a small bowl, mix chili oil or gochugaru and sesame oil (and optionally sesame seeds and chili crunch) and pour it over the vegetables, evenly coating them to the best of your ability.
In a saucepan, add vinegar, sugar, salt, and water, stirring until dissolved and simmering.
Once at a steady simmer, pour over the vegetables leaving space at the top for the lid.
Seal tightly and place in the refrigerator for at least 7 days.

Spicy, Tangy, Crunchy, Pickle Mix in a Jar World Sensorium Conservancy

These are best enjoyed by themselves as a snack or as a balance of freshness with a heavy, warm meal. For the best pickles, keep marinating in the fridge for 2-3 weeks for maximum saturation and crunch. Enjoy!

Ian Sleat is a food and culture writer with a deep interest in the intersection of gastronomy, ecology, and heritage. As a contributing editor for Plantings, he explores the cultural significance of food and the sensory connections between flavor and contemporary sustainability. (Instagram: @sleatian)